Noble Fare
Cozy, intimate and elegant dining awaits at this near downtown restaurant. Chef Patrick McNamara has mastered layers of flavor: Each drizzle of demi glace, drops of wine reduction or aged balsamic makes a difference on his beautiful plates. This menu changes seasonally, in concert with the freshest ingredients. A must is pan-seared scallops: Browned and crisp outside, tender and succulent inside. Duck-Duck-Goose presents three takes these waterfowl. Braised lamb shank is fork tender and a hearty dish. Jenny McNamara is a seasoned mixologist, with a variety of unique cocktails in her repertoire. She’s also the palate behind Noble Fare’s small but thorough wine list. Frequent wine tastings in the upstairs bar; don’t miss Chef’s “TV Dinners” when available.
